Author Notes: Summer salad made with fresh seasonal vegetables green garden peas, broad beans, tomatoes and pomegranate. —spicyblackbean
Serves: 2
Ingredients
-
100
grams red quinoa
-
50
grams radish
-
150
grams broad beans
-
100
grams sugarsnap peas
-
30
grams garden peas
-
40
grams lamb lettuce
-
80
grams cherry tomatoes
-
2-3
spring onions
-
1
pomegranate
-
1
lemon
-
2
tablespoons maple syrup
-
salt
Directions
- Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
- Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
- In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
- Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate. Serve with cold sparkling water or freshly made lemonade.
Photo by spicyblackbean